Hospitality Support - Moose Jaw, Canada - Saskatchewan Polytechnic

Saskatchewan Polytechnic

Verified Company

Moose Jaw, Canada

3 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Competition Number

P14977
Posting Title

Hospitality Support

Cook
Casual
Classification
Band 4
Location
Saskatchewan Polytechnic Moose Jaw Campus
Other Location(s)
Saskatchewan Polytechnic Moose Jaw Campus
Building

Other Building

Moose Jaw Main Building
Date Posted
02/13/2024
Closing Date
02/21/2024
JIQ #
40122
Start Date
02/27/2023
End Date
06/30/2023
Open Until Filled
No
Ongoing
No
Category of work
Casual
Bargaining Unit
Professional Services
Hours of Work
To be Assigned
Salary Range

- $21.31 to $25.49 /hr
Temporary Market Stipend

Incumbent

Total Assigned days (AC) / Total Hours per biweekly pay
- as needed or while posting positions
Posting Status

Open
Saskatchewan Polytechnic considers the diversity of our workforce to be one our leading strengths and greatest assets. Our employee diversity enhances our ability to meet the needs of an increasingly diverse student population. Currently, approximately 20% of our students are Indigenous. A continued emphasis on the development of a representative workforce is one of Sask Polytech's strategic priorities and, as an organization, we are making significant efforts to attract and retain Indigenous employees.

Job Duties/Qualifications, Skills and Abilities(QSA):

Job Duties
Job Duties
The main function of the Cook position is to work as a part of a team in support of programming to ensure seamless execution of service through providing various cooking duties, food prep, cleaning, and stocking:
With guidance, become prepared to offer all types of cold or hot service: short order, a la carte, baking, takeout, curbside pickup, meal prep boxes, quantity batch cooking, cafeteria and banquet service
Ensure Food Safe conditions are met or exceeded at all times during all touch points
Track cold holding equipment temperatures; regulate temperature of hot cooking equipment
Monitor and replenish all foods as required for all services
Referencing the recipe, ensuring portion size is as stated
Complete cleaning, sanitizing and washing duties as per cleaning schedules and specifications as per Sask Health
Record waste, manage leftovers, package and label foods
Assist in putting away and redistributing stock
With guidance, regular cleaning maintenance of deep fryers, Rational and holding units
Ability to multitask in a fast paced environment; deal with fluctuating priorities
Communicate equipment issues
Assist in completion of monthly inventory
Utilize standardized recipes for service items
Receiving and Storage of goods, ensuring the appropriate procedure is followed
Operating all dishwashing equipment, ensuring proper temperatures are maintained
Close down all equipment daily. Clean and sanitize all work surfaces and dishwashing equipment
Given specific direction, set up tables for banquet service
Assist in removal of food and tear down or buffet and service lines
Monitor holding temperatures of food
Participate as a team member that accepts personal accountability and holds others accountable
Communicates with intent at all times a conscious attention to whether the receiver receives and fully understands the communication
Assist is decorating for theme days, special occasions and promotional activities
Removal of recycling or garbage
Maintain wares storage in an organized manner
QUALIFICATIONS, SKILLS, ABILITIES AND EXPERIENCE
Specific Accountabilities

Duties

Required Qualifications, Skills and Abilities (QSA)

High school diploma or equivalent to about 12 years of formal education
Minimum of 3 years' experience cooking in a food service setting
Safe food handlers Level 1 Certification
WHMIS 2015 Certificate
Demonstrate a working knowledge of math skills where costing is concerned
Ability to multitask in a busy, service orientated operation
Ability to address minor work place issues that arise in day to day operations and communicate those to supervisor
Knowledge of basic cooking standards for all types of service quantity batch cooking, short order, a la carte, fine dining and plate / banquet service, cafeteria service, baking
Knowledge of safe handling of chemicals used in food service setting
Bondable
Computer skills knowledge of software becoming prevalent in food services labelling, online ordering, online scheduling, time sheets, etc.
Knowledgeable about menu products served
Effective, appropriate and professional communication
Knowledge of waste management practices
Excellent communication skills

**Desired QSA